Heart Shaped Pretzels Food

HEART-SHAPED PRETZELS

Steps:

• In a medium bowl, mix together warm water, yeast, and 1/2 cup brown sugar; let stand until foamy, 5 to 10 minutes.
• In the bowl of an electric mixer, combine flour and coarse salt using your hands. Add butter and continue to combine with your hands until mixture is crumbly. Add yeast mixture and, still using your hands, combine until a shaggy dough is formed and water is absorbed.
• Using the dough-hook attachment, mix dough on medium-low speed until tight, elastic, and smooth, 6 to 8 minutes. Wrap in plastic and refrigerate at least 8 hours and up to overnight.
• Preheat oven to 450 degrees, with rack in upper third. Lightly coat a baking sheet with cooking spray. Roll out dough into a 14-by-12-inch rectangle. Cut dough into twelve 14-inch-long strips, each about 1 inch wide. Working with one piece at a time, form dough into desired shapes and sizes. Transfer to prepared baking sheet.
• Coat a second large baking sheet with cooking spray. In a wide stockpot, combine 8 cups water, baking soda, beer, and remaining 1/4 cup brown sugar; bring to a simmer over medium-high. Simmer pretzels, one at a time (or two, with smaller pretzels), about 30 seconds each, holding them under surface of water, if necessary, with a wide slotted spoon or spatula. Transfer to prepared baking sheet. (You can gently reshape pretzels if they become misshapen.)
• Sprinkle pretzels with pretzel salt and/or desired toppings, using one topping or combining different ones. Transfer to oven and bake 5 minutes. Rotate baking sheet and bake until deep brown, 3 to 6 minutes more. Transfer pretzels to a wire rack; let cool slightly. Serve warm, with mustards and cornichons. Pretzels can be made in advance and frozen in an airtight container; thaw and warm in a 250 degrees oven.

HEART SHAPED SOFT PRETZELS

Steps:

• Combine 2 rolls together and roll into a 24-inch rope. Fold rope in half. Pinch loose ends together to form the pointed bottom of the heart. Bring folded end together and twist 2-3 times. Place it between the two sides to form the heart.
• Follow above steps to make as many hearts as desired. Brush with melted butter. Cover with plastic wrap and let rise 20-30 minutes. Remove wrap and bake at 350°F 10-15 minutes. Remove from oven and cool slightly. Brush again with butter and sprinkle with coarse salt.

HOMEMADE SOFT PRETZELS

Steps:

• Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
• Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
• Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
• To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
• Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
• Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
• Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
• Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
• Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.